Chicken Marbella: the mouthwatering recipe for a classic party dish

With its savory, briny, garlicky yet sweet flavor, it is no wonder chicken Marbella is such a beloved dish. It's crispy on the outside and tender, juicy on the inside.

Despite its name, chicken Marbella doesn't come from Spain – it's actually the brainchild of Sheila Lukins and Julee Rosso and their famous, Silver Palate Cookbook, which was a massive hit in the late 1970s and '80s. Chicken Marbella quickly became the most popular recipe in the book, partially because it's great for feeding a crowd.

Whether you're hosting a party or not, there's no denying chicken Marbella is delicious. The chicken is marinated in a fragrant mixture of capers, red wine vinegar, prunes, olives, and cooked with wine and a bit of sugar.

It's a perfect dish to make for big gatherings or as meal prep, you can make ahead and enjoy later.

Chicken Marbella Ingredients

Making chicken Marbella is super easy, and you don't need any fancy ingredients to make this juicy, sweet, briny, savory dish.

First up, you'll need chicken. You can use whole chickens cut and quartered, or you can opt to do thighs, breasts, or use other cuts. It's really up to you, and at the end of the day, any combination of chicken would be amazing.

To make the marinade, you need plenty of garlic, oregano, salt, pepper, red wine vinegar, extra virgin olive oil, olives, prunes, and capers – plus a little caper juice for an extra savory briny flavor.

When the chicken is ready to go into the oven, you'll also add some white wine and a dash of brown sugar.

How to Make Chicken Marbella

If you're ready to make the most succulent, flavorful chicken Marbella you'll ever taste, here's what to do. Grab a bowl and whisk the garlic, oregano, salt, pepper, vinegar, olive oil, olives, prunes, capers, a generous splash of caper juice, and bay leaves until well-mixed.

Put the chicken in the bowl and toss it, so the meat is entirely coated in the marinade. Cover with cling film and refrigerate overnight, or at least for a good few hours.

When it's time to cook, heat your oven to 350F. Lay the chicken in a single layer – you'll need two baking dishes to do this. Pour the marinade over the chicken, then pour the white wine around the chicken, along the sides of the dish. Sprinkle the chicken with brown sugar.

Bake for 50 minutes to 1 hour, periodically basting the chicken to keep it moist and flavorful. Scoop out the chicken, prunes, capers, and olives with a slotted spoon and arrange them on a platter. Drizzle some of the cooking juices over the chicken, then garnish the dish with parsley. Pour the remaining cooking juices into a gravy boat and serve.

What to Serve with Chicken Marbella

There are so many fabulous sides you can serve with your chicken Marbella. Mashed potatoes, polenta, couscous, and rice are all delicious options (and perfect for soaking up all that delicious gravy), as are sides like roasted potatoes, carrots, beans, broccoli, or cauliflower. It's also excellent with a side salad and some fresh bread for mopping up the sauce.

If you'd like to enjoy a glass of wine with your chicken Marbella, try serving it with a fruity rosé such as Grenache/Garnacha or Sangiovese. A light-bodied red Grenache, Pinot Noir, or Beaujolais would pair well for reds, and if you prefer white wine, opt for an off-dry Riesling.

Tips for Easy Chicken Marbella

If you're in a rush, you can marinate the chicken for 2 hours, but allowing it to marinate overnight is ideal and will give you the best flavor.

The chicken has finished cooking when it reaches an internal temperature of 165F. If you don't have an instant-read meat thermometer, you can also try poking the thickest part of the chicken with a knife. If the juices run clear, it's done.

If you prefer to brown your chicken skin, broil the chicken for a few minutes.

How to Store Chicken Marbella

Allow the chicken to cool then transfer it to an airtight container and store in the fridge for up to 3 days. 

Frozen chicken Marbella lasts about one month.

Instructions

Whisk garlic, oregano, salt, pepper, vinegar, olive oil, olives, prunes, capers, a splash of caper juice, and bay leaves in a bowl to combine.

Add the chicken.

Toss to coat. Cover with cling film and refrigerate for four hours, preferably overnight.

Preheat your oven to 350F. Place the chicken in two baking dishes in a single layer.

Dust the chicken with brown sugar.

Pour the marinade over the chicken.

Pour the white wine around the chicken.

Bake for 50 minutes to 1 hour, periodically basting the chicken.

Remove the chicken, prunes, capers, and olives with a slotted spoon and arrange them on a platter. Drizzle with some of the cooking juices and garnish with parsley. Transfer the remaining cooking juices to a gravy boat and serve.

Notes

Use 9×13-inch casserole dishes to make your chicken Marbella.